Chocolate Drizzle Strawberry Oat Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup whole wheat pastry flour 1 1/4 cup old fashioned rolled oats 1/4 tsp. baking soda 1/4 tsp. salt 6 Tbsp. unsalted butter, melted 1/4 cup honey 3/4 cup sugar free Strawberry Preserves 1 tsp. lemon zest 2 oz semi sweet baking chocolate
1. Preheat oven to 325F. Line an 8" square baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
2. In a large mixing bowl, combine flour, oats, baking soda, and salt. Add honey and melted butter, mixing well to ensure that the oil is evenly distributed.
3. Reserve 1/2 cup of the oat mixture. Transfer the remainder of the mix into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly distributed.
4. Spoon preserves into a small bowl and mix in the lemon zest.
5. Spread the preserves over top of the pressed oat mixture, making sure to only go within 1/4 of the edge to prevent the preserves from burning. Sprinkle the reserved oat mixture over the layer of preserves, pressing down lightly to ensure that it stays in place.
6. Bake for 40 minutes or until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.
7. Melt chocolate in double boiler over low heat, stirring regularly to ensure it doesn't burn. Once fully melted, use a spoon to drizzle chocolate over the bars and transfer them to the fridge for ~15 minutes to allow the chocolate to set.
Serving Size: Makes 12 bars
2. In a large mixing bowl, combine flour, oats, baking soda, and salt. Add honey and melted butter, mixing well to ensure that the oil is evenly distributed.
3. Reserve 1/2 cup of the oat mixture. Transfer the remainder of the mix into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down tightly and evenly distributed.
4. Spoon preserves into a small bowl and mix in the lemon zest.
5. Spread the preserves over top of the pressed oat mixture, making sure to only go within 1/4 of the edge to prevent the preserves from burning. Sprinkle the reserved oat mixture over the layer of preserves, pressing down lightly to ensure that it stays in place.
6. Bake for 40 minutes or until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before cutting into bars.
7. Melt chocolate in double boiler over low heat, stirring regularly to ensure it doesn't burn. Once fully melted, use a spoon to drizzle chocolate over the bars and transfer them to the fridge for ~15 minutes to allow the chocolate to set.
Serving Size: Makes 12 bars
Nutritional Info Amount Per Serving
- Calories: 162.0
- Total Fat: 7.3 g
- Cholesterol: 15.5 mg
- Sodium: 75.7 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 2.4 g
- Protein: 2.3 g
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